Recipe by Chef Kate
There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.
Top Review by Lise P.
This is fantastic! I added 2 extra garlic cloves because we love it and used garlic red wine vinegar because I was out of regular red wine vinegar. I think it's I will use 4 cloves of garlic next time. This has the perfect amount of heat to it as well! Not hot (I used 1 ~extremely~ large jalapeño that I seeded) but very pleasantly warm. I put everything in the blender & made it in one step and I turned out beyond delicious. I made mine very smooth because my husband prefers his salsas that way. I had it on grilled chicken last night & scrambled eggs this morning. This would be a great salad dressing too. This is my new favorite sauce.
- 1 garlic clove
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
- 6 green onions, finely chopped
- 1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
- 1 cup packed fresh cilantro leaves
- 1⁄4 cup water
Directions See How It's Made
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.